Exploring the Benefits and Calories of Kabocha Squash: A Nutrient Treasure Trove (Feat. Immune Boosting)

Through Exploring the Benefits and Calories of Kabocha Squash: A Nutrient Treasure Trove post, we will take a detailed look at the benefits, nutritional content, calories, selection methods, and storage tips for kabocha squash.

To summarize kabocha squash in one sentence:

“A nutrient treasure trove with golden flesh.”

Kabocha squash is commonly known as Japanese pumpkin. It is not only delicious but also packed with a variety of nutrients that offer numerous health benefits.

We have organized the benefits, nutritional content, seasonal timing, and selection tips for kabocha squash into easy-to-understand charts and illustrations.

Let’s dive in together.

1. Antioxidant Action

– The powerful antioxidant beta-carotene in kabocha squash helps reduce cellular damage caused by free radicals, alleviates inflammation, and aids in cancer prevention.

– The vitamins C and E in kabocha squash work synergistically with beta-carotene to reduce oxidative stress, helping to prevent aging of cells and skin.

※ Beta-Carotene: Found abundantly in green and yellow vegetables, the vibrant yellow color of kabocha squash comes from beta-carotene. In the body, beta-carotene converts to vitamin A (retinol), which enhances resistance to infections and protects the skin and mucous membranes.

2. Immune System Enhancement

– Vitamin C enhances the production and function of immune cells, while vitamin A supports immune cell function to prevent infections. Together, they strengthen the immune system, protecting the body from external pathogens and illnesses like colds.

3. Eye Health

– Beta-carotene converts to vitamin A in the body, which helps maintain retinal sensitivity and supports overall eye health.

– It also aids in preventing eye conditions such as night blindness and age-related macular degeneration.

※ Beta-Carotene: A type of carotenoid found in plants that acts as a pigment. It serves as a precursor to vitamin A in the body.

4. Prevention of Cardiovascular Diseases

– Potassium plays a key role in regulating blood pressure and is particularly beneficial in preventing cardiovascular diseases such as hypertension.

– Potassium helps balance sodium levels in the body, maintains the flexibility of blood vessel walls, and aids in lowering blood pressure.

※ Potassium: Essential for maintaining the balance of sodium in the body and improving kidney function.

5. Additional Benefits

– Other benefits: improves digestion, helps with colds, high blood pressure, weight loss, constipation, arteriosclerosis, and skin health.

※ Digestive Improvement: Kabocha squash is rich in dietary fiber, which promotes bowel movements and helps prevent constipation.

※ Skin Health: The vitamin C in kabocha squash helps improve skin elasticity and reduce wrinkles, while beta-carotene protects the skin from UV damage and slows down skin aging.

※ Weight Loss: Kabocha squash is low in calories and high in fiber, helping to maintain a feeling of fullness for longer, making it beneficial for weight loss.

※ Arteriosclerosis: The linoleic acid and oleic acid in kabocha squash strengthen blood vessels, aiding in the prevention of arteriosclerosis.

– The calorie content of kabocha squash is 91 Kcal.

– Kabocha squash seeds are rich in protein, linoleic acid, and minerals such as zinc.

※ Season: The best season for kabocha squash is from September to November.

※ Although it can be purchased year-round, kabocha squash is most delicious and fresh during its peak season from September to November.

– Stem: The cut surface of the stem should be about the size of a 10 won coin and well-dried, with the surrounding area slightly indented, indicating that it is well-ripened. Among similarly sized squashes, choose the heavier one.

– Skin: The skin should be so hard that it could break a fingernail. If the skin is soft, it may have been harvested too early and not fully ripened.

– Cross-section: The flesh should be dense and have a deep color.

1. Storage Tips

– If storing the squash whole, keep it in a cool, well-ventilated place for 1-2 months.

– If storing it after cutting, remove the seeds thoroughly as they spoil easily, and wrap it in plastic wrap before placing it in the vegetable compartment of the refrigerator.

2. Cooking Tips

– The seeds and flesh are often discarded, but the seeds are rich in protein and fat, making them beneficial for reducing postpartum swelling and improving diabetes.

– Wash the seeds, dry them well in the sun, then roast them carefully in a frying pan until lightly browned, sprinkle with salt, and enjoy.

Through Exploring the Benefits and Calories of Kabocha Squash: A Nutrient Treasure Trove post, we explored the benefits, nutritional content, calories, seasonal timing, selection methods, storage tips, and cooking tips for kabocha squash in detail. I hope this post has helped you gain a deeper understanding of kabocha squash.

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Thank you for reading this long post.